Telur Sambalado Recipe
Ingredients:
- 7 eggs
- 4-5 shallots
- 2 medium cloves of garlic
- 7 red chilies
- 20-30 bird’s eye chilies
- 1 tomato
- 1 stalk of green onion (scallion)
- A small piece of ginger
- A small piece of turmeric
- A small piece of galangal
- 2 bay leaves
- 2 kaffir lime leaves
- Palm sugar (or brown sugar)
- Salt
- MSG (optional)
- Cooking oil
Instructions:
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Prepare the Eggs:
- Boil the eggs until fully cooked. Once cooked, peel off the shells, rinse the eggs under water to remove any residue, and set aside.
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Prepare the Spice Paste:
- Blend the shallots, garlic, red chilies, bird’s eye chilies, tomato, ginger, and turmeric into a smooth paste. Lightly crush the galangal.
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Cook the Spice Paste:
- Heat some oil in a pan over medium heat. Add the spice paste and sauté until fragrant. Incorporate the salt, MSG (if using), palm sugar, bay leaves, and kaffir lime leaves into the paste. Continue to sauté until the paste is well-cooked and aromatic.
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Combine Eggs and Sauce:
- Add the peeled eggs to the pan with the spice paste. Cook, turning the eggs occasionally, until they are well-coated and the flavors meld together.
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Finish and Garnish:
- Slice the green onion and add it to the pan. Stir well to combine and cook for an additional minute. Serve the Telur Sambalado hot with steamed rice or as a side dish. Enjoy!
This recipe for Telur Sambalado offers a rich, spicy flavor profile and is a wonderful addition to your culinary repertoire. It combines the heat of chilies with the depth of aromatic spices and the sweetness of palm sugar, creating a balanced and delicious dish.
